Tuesday, April 26, 2016

Canning Venison The Wisconsin Way

how i can venison i do not add spices because i use it in different things such as hotdishes ect, ect, you can spice it up for whatever your needs are

Monday, April 25, 2016

Homestead Series How To Can Ground Beef

Canning ground beef is so easy to do and very convenient to keep on hand!

For more please visit www.homestead-acres.com

Canning Squash Butter

Canning Squash Butter

7 to 8 pounds squash(roasted or cooked)

3 C brown sugar

2 C apple juice

1 tsp.cinnamon

1 tsp.ground nutmeg

1 tsp ground ginger

1/2 tsp.ground cloves

Sunday, April 24, 2016

Canning Beets and Carrots

The pressure I use is determined by altitude. I am at sea level. Before you ever pressure can low acid food in a pressure canner be sure to check a USDA approved recipe for the proper pressure and time for your altitude.

I picked some small beets from my garden today and canned them. I have never canned beets before and am excited at how they came out. I hope this motivates others to try something new.

Always follow USDA approved recipes when home canning.

Canning Hamburger

Hey guys, here is how I can my hamburger meat. I have had some questions about it, and I hope this helps. Thanks for watching, and God bless.

J

Pressure Canning Butternut squash pt 1

first time events for using these pressure canners and for canning squash. It was a great outcome all around.

Saturday, April 23, 2016

Canning beets 1.wmv

Canning beets step 1

Here is the recipe on how I can the beets.

Basic Pickled Beets

7 Lb. Beets with their rootlets and 2 inches of tops

2 cinnamon sticks, broken

1 tablesoon allspice berries

1 tablespoon whole cloves

1 cup sugar

1 cup brown sugar

2 teaspoons pickling salt

4 cups cidar vinegar

2 cups water

1. Scrub the beets. Put them into a large pot, and cover them with boiling water. Return the water to a boil, and boil the beets 15 to 35 minutes, depending on their size, until they are just tender.

2. Drain the beets, and cover them with cold water. When they are cool, trim them, and slip their off their skins. If they are large, halve or quarter them-or, if you like, slice all the beets into 1/4" thick rounds.

3. Tie the spices in a spice bag or scrap cheesecloth. Combine the sugars, salt, vinegar, and water in a nonreactive pot, and add the spice bag. bring the contents to a boil, sturring to dissolve the sugar. Reduse the hear, and simmer the liquid, uncovered for 10 minutes.

4. While the liquid simmers, pack the beets into pint or quard mason jars. If you've sliced the beets, pack the slices loosely. Pour the hot liquid over the beets, leaving 1/2 inch headspace. Close the jars with hot two-piece caps. Process the jars for 30 minutes in a boiling-water bath.

6. Store the cooled jars in a cool, dry, dark place for at least 3 weeks before eating the beets.

Pressure Canning Spaghetti Squash - A Radical Tale of Preservation

This video tells the story of one man's radical quest to turn a bucket of spaghetti squash into something worthy of eating. It is not meant to document the correct procedures to use while pressure canning, but rather inspire viewers to undertake their own journey of self-preservation. The story is accompanied by the music of Nathan Nokes recording AN AMERICAN FOLK TALE - II, that was downloaded from www.soundcloud.com.

Friday, April 22, 2016

How To Pickle Okra In The First Person

Canning Squash Oh My!

Canning squash.. This was canned for 75 min.@10 pounds pressure.Always check your canner instructions.

Lightly sweetened syrup:

1 C packed brown sugar

1 C granulated sugar

1 T cinnamon

1 T lemon juice

Bring to boil ,stirring

Ladle over squash and debubble (enjoy

Pressure Canning Beets

Learn with me as I share my first time pressure canning beets from my garden.

Pressure Canning Chicken

You want a pantry that is filled with food that will sustain you if things go bad? When the electricity is OUT and there's no refrigeration what will you do then? Rely on your beans and rice? NO!!! Start canning your meat! Pressure canned chicken is easy and Saves you money AND stores long term! You will always have a viable source of protein with REAL meat in your pantry to feed your family! So watch me..it is so so easy you will either go out and raise your own chickens or load up during a sale and can away!!

Wednesday, April 20, 2016

Canning Pickled Beets

Here's how I canned pickled beets. This is an approved Ball recipe.

Sweet Pickled Beets

10 cups prepared beets

2 1/2 cups white vinegar

1 cup water

1 cup granulated sugar

10 cloves

2 cinnamon sticks

Combine vinegar, water, sugar, cloves and cinnamon sticks which have been broken in two. Boil for 15 minutes then add beets and bring back to a boil. Ladle beets into a jar leaving 1/2" headspace. Following standard canning procedures process in a water bath canner for 30 minutes (pint or quart size). Makes about 6 pints.

Pickled Okra

I made some homemade pickled okra. Added habanero peppers for a fire flavor... Here's the recipe:

GARLIC OKRA PICKLES

3 lbs. fresh whole okra pods, 3 to 4 in.

3 c. water

1 c. white vinegar

1/4 c. pickling salt

2 c.cloves garlic, minced

2 or 3 Chile peppers

Thoroughly wash the fresh okra; drain well. Pack the okra pods into hot clean pint jars, leaving 1/2 inch head space.

In a sauce pan combine the water, white vinegar, pickling salt and minced garlic. Bring the mixture to boiling. Pour the hot liquid over the okra pods in the jars, leaving 1/2 inch head space.

Prepare jar lids according to the manufacturers directions. Wipe jar rims, adjust lids. Process in a boiling water bath for 5 minutes. (Start timing when the water returns to boiling.) 4 pints

Thursday, April 14, 2016

Canning Butternut Squash

These squash aren't called ButterNUT for nothing. Tough to peel but so delicious. I am canning more bounty from this year's garden for enjoyment this winter.

Canning Yellow Squash

Nothing says summer to me like delicious, tender yellow squash. Watch as I can some to squirrel away for the winter.

CANNING SUMMER SQUASH

Wash jars, lids and rings. Put jars on a cookie sheet into a 250 degree oven to stay warm. Put lid and ring in a pot to heat. Do not boil lids. Wash and slice squash. They can be cubed, but I find they fit in the jars better if sliced. Put squash in a large pan and heat just until boiling. Remove a few jars from the oven and fill to within 1" of the top of the jar. Do not pack squash, but you can shake the jar a bit to help them settle. Add on teaspoon of canning salt to each quart jar, if desired. Fill jars to top of squash with the boiling water the squash was cooked in. Wipe the rim of the jar with a clean paper towel. Place hot lid and ring on each jar and screw down firmly. Place jar in pressure canner. Place lid on canner. When steam begins to vent, in a steady flow, set timer for 10 minutes, to all all air to be vented from the canner. Place weight on caller. Allow pressure to come to 11 pounds. Process for 40 minutes. Turn off heat and allow gauge to return to -0- naturally. Do not try to rush the process. Remove the weight, and carefully remove the canner lid, lifting away from your face. Exercise extreme caution. Steam can cause serious burns. Remove jars with a jar lifter, to a towel lined counter. Allow to cool undisturbed for 24 hours. Remove rings, wash jars, label and store in a cool, dark place.

Canning Beets - Cleaning Peeling Canning Beets

How to can beets in a pressure canner. From harvesting to the finished product. Step by step.

Wednesday, April 13, 2016

How to Can Squash

Canning Summer Squash - squash canning recipe with East Texas fresh garden squash.

Refrigerator Pickles with Okra and More

In this video I show you, primarily, how to do a beginning canning recipe using just the basic canning materials (lids, jars, plates). I also let you see how quickly fresh food loses its vitality by comparing the same veggies- one group picked yesterday, one group picked within the hour. And I talk about one of my mentors and why I feel it is beneficial to hae relationships with people who are older and wise than us.

Canning - Pickled Okra

Sisters Wendy andHolly Dooley share a how-to on canning pickled okra.

Canning Carrots and Zucchini

You'll need a pressure canner for both of these. Process Carrots for 25 minutes for pints and 30 minutes for quarts. Process Zucchini for 45 minutes for quarts and 35 minutes for pints. If anyone would like a canning basics video, comment below or send me a message. Thanks for watching :-)

Canning Pickled Okra - Best Recipe

today we show one of our recipes for Pickled Okra Best Recipe Ever

Nothing to it you just need to learn How and I try to show you completely.. :) This yall is a Awesome recipe.. I can't wait till they are done because they are so good.. I hope you give it a try.. It makes 10 Quarts Oh yea!

Ingredients

2 Quarts of Distilled White Vinegar

2 Cups Water

1 Cup of Canning Salt ( Always use fresh salt NOT old salt )

1 Garlic Clove per Jar ( More if you really like Garlic )

1 Jalapeno split in each jar ( I used Serrano Pepper )

1 Teaspoon Dill Seed in each Jar

Prepare as shown..